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I've been hesitant when someone claims that crackers are so simple to make, why buy them? But now I think they must be talking about a recipe like this one. The dough comes together in a matter of minutes, and using the pasta roller was a genius way to roll out the dough exactly so (it's much faster than rolling pasta), leading to evenly baked, completely crispy crackers. And they taste great, to boot! These crackers are delicate, but still strong enough to support a good topping. I served them with Heidi Swanson's white bean and almond spread, but also found that smoked trout was a perfect pairing.

It's great to have discovered a delicious way to make use of radish tops. Mine were not at the peak of freshness when I made this, but it was still quite good, with an underlying kick of radish flavor. The taste was similar to nettle pesto, but a little sharper. Riffing off what Dusoulier suggests, I spread it on Wasa crackers served with an arugula and sliced radish salad. Instead of prosciutto, I used hot smoked salmon, which was a great pairing. Unfortunately, my three-year-old didn't take to it, but I suspect he may have eaten it up had a served it with pasta rather than simply spread atop a cracker. A layer of fromage blanc atop the cracker before spreading on the pesto would be another great combination.

I made this with Quorn tenders instead of chicken, and it was great. To deglaze the pan, I added a splash of mirin right at the end of cooking. I'd like to try it with some more vegetables--broccoli would be good.

I came back from an emergency trip in France to find some asparagus forgotten in the fridge, past date but still looking good. And I found this and this sounded such an interesting idea (especially as I had some strawberries in the freezer). But the result was not to my liking. I reckon it is partly my fault, the asparagus and strawberries were past their prime, and I replaced the creme fraiche by Philadelphia as I did not have any.
Result : The pastry was tasted amazing and turned out very flaky (a tad too much maybe, but I have never been so great with flaky pastry).
The overall taste disappointed me. A bit bland, and did not marry too well. I may try again with better/fresher ingredients.

This is an easy to make, chard-filled version of spanakopita. Not following the recipe, I made the mistake of using ten sheets of filo, just because I wanted to use more up. The resulting pastry was too thick, making the bottom layer, where the pastry overlapped, especially gummy. Fortunately, it was still edible, and the filling is delicious. I also sprinkled nigella and sesame seeds on the top, showing much better judgement than my overuse of filo. A note for next time: four sheets of filo per pastry really is sufficient.

We loved this. Sauted the zucchini and diced cherry tomatoes, which seemed to go better with the toasted pasta. Served with grilled salmon. Nice summer type meal. Make sure to use plenty of water for this type of pasta, it takes quite awhile to cook.

This is a pretty typical crumble recipe, except that you use oil instead of butter as the fat- basically a vegan crumble. I did miss the richness of butter, but I didn't miss having to rub it in the flour! Clotilde uses 4 different oils and 2 different sugars in her version, but I just used grapeseed oil and light brown sugar since that was what I had on hand. I used half oats and half quinoa flakes as the grain, and I really loved the quinoa flakes in this application.

Made this for a Chavurah coffee klatch. Modified it to be GF with the following proportions: 1/4 c. brown sugar, 2/3 each chocolate chips and pecans, 1/4 c. creme de marron, scant 1.5 cups GF flour mix and 2 T. bean flour, 1 1/2 t. baking powder and 1/2 t. baking soda, 1 stick butter, 1/2 c. sugar, 3 eggs, 8 oz. greek yogurt, and 1 t. vanilla. Cooked at 360 for 60 minutes. Baked in a springform pan. This is a good cake, but it was dry (60 minutes is too long and 360 is too high. Next time I will try 350 for 50 minutes and see if that yields moister results). Also, could be sweeter. Next time put a layer of brown sugar on both layers, instead of only on top. Will definitely make again.

I was excited to make these, as I've been considering trying to make my own snack bars for some time, both for my husband who likes to have a handy snack at work, and for my three-year-old to enjoy for breakfast or in the car. And, of course, for me! These have a good combination of whole grains, protein, fruit, some "good" fats, and (perhaps most importantly) the appeal of chocolate. The texture is moist and rich, and they're so easy to make that I really should put them in regular rotation. These fit the bill if you're looking for something not too sweet, something that tastes like real food rather than an energy bar.

I made this recipe and it's flavour was delicious. It was like a moist brownie (it didn't rise much, perhaps because I struggled to get the creamed butter and sugar light and fluffy) and was not very sweet. Then I made it again for the second time in the same day. The second time I increased the butter and dry ingredients by 33% and sugar by 50%. I kept the zucchini and chocolate chunks the same. I didn't increase the egg as well because I was generous with the cold espresso coffee and didn't want to make the mixture too liquid. Turned out well, a bit more cake like.

These cookies are amazing, and I don't say that lightly. For a tiny cookie, there was more intense chocolate flavor in just one than I would have thought possible. Finally, a chocolate cookie for those who truly love dark chocolate (and I didn't even add the nibs, as I didn't have the time to go out of my way to get them)!

This is a wonderful lemon ice cream. The kefir (or yoghurt, or buttermilk) takes the sharpest edge off the lemon without taking any of the freshness away. The end result is quite like a sorbet. And it couldn't be easier to make: combine all ingredients, chill, and pour into your ice cream maker.
I always make this with plain yogurt and Demerara sugar.

I did not have much luck with this recipe. At the end I got a very dense mass of nutella (it's almost 1/2 nutella by weight!) that never really froze and was unappetizing. Also the taste was so rich that nobody cared for it.

Used this recipe for using up a 'tired' melon and a forgotten lime. I shortened all the processes as I only had enough to make one pot. Instead of leaving the melon pieces whole I used a potato masher to mash them in the pan so that the jam is easier to spread. The result was a delicious jam with a good ginger and lime edge to it.

I was looking for a simple recipe to use a head of savoy cabbage, and this is about as simple as it gets. But when it comes to roasted vegetables, simplicity really works, and this also has the advantage of roasting much faster than many other veggies, making it ideal for a weeknight.

I wasn't wowed by this, but I think that may be because I made the mistake of lining the roasting pan with parchment. I think the cabbage would have been much crispier had I not done that. I was just looking to save myself some clean up! At any rate, I prefer Melissa Clark's crispy roasted cabbage from 'Cook this Now.'

This is Clotilde's adaptation of the Sprouted Kitchen bars-made for her toddler. Since I was making them for my 18 month old niece, I followed her lead and skipped the nuts and dried fruit too. As she did, I subbed half of the brown rice syrup for applesauce. This seemed an ok sub at the time- but the applesauce is just too wet to keep them together. (I baked them an additional 15 minutes after I saw there was a problem.)

I had been looking forward to making this dish, and finally had the chance. It lived up to expectation, and is definitely one of the most flavorful and interesting cauliflower dishes I have made. My husband loved it, and even the three year old ate three bites (after being asked to try at least one). My one mistake was in making the full amount of dressing called for, but only using a small cauliflower. Next time, if I have a small cauliflower, I will halve the dressing, as it is otherwise a little too strong and salty. For my oven, cooking the cauliflower for 35-40 minutes at 400F is best. And while the roasting takes a little time, the prep time for this dish is very quick.

As I do, I used ground turkey in place of ground beef in this recipe. Any ground meat would work well, although rather than cook it at the end when the carrots are nearly done, I cooked it on its own first. I was afraid that otherwise the carrots would overcook as I didn't trust the turkey to cook completely in the time allotted by Clotilde in the recipe. Also, I wanted the meat to get nice and crispy, which requires extra time and plenty of space in the pan. While I didn't have beautiful baby carrots, standard carrots worked quite well. Overall, a simple yet very tasty supper dish.

My pastry turned out somewhere midway between pie crust and puff pastry, which is not, in and of itself, a bad thing. It was incredibly flaky and tender, and had wonderful flavor from the Lurpak butter I used. It was a great base for Sunset magazine's tomato, prosciutto, and ricotta tart, but it wouldn't have worked for croissants or other such pastries. Maybe my ingredients should have been colder, or maybe doubling the recipe changed the properties. I also mixed in the butter with my fingers, as I typically do for pie crust. Still, I am eager to try it again, and it was definitely delicious.

This is a good recipe, I had tried to make fried falafel before with not much success, as they always started falling apart as soon as I put them into the oil...this method is easier, as Clotilde tells you to bake them in the oven, so no mess and a much healthier meal. Will make again for sure.

These baked falafel are quite tasty, and overall easier and less messy than deep-frying them. While they're not the absolute best falafel I've ever made, they're still quite good, and I would make them again because of the ease of baking them. I added some cilantro to the mix, left out the coriander, and used smoked paprika. We ate them on pita with sliced peppers, tzatziki, and feta. To give them some extra crunch, I also pan fried them in a little oil after baking them. This would also be a good way to reheat them if you make them in advance. Because I have a blender but no food processor, I found that pureeing the chickpea mix on a low speed little by little worked best without gumming up the machine.

This is a really delicious way to dress up roasted broccoli (which is already quite tasty in its own right). The creaminess of the avocados is great in contrast with the crispy broccoli florets, and the tahini adds some richness to the dish without being overpowering. For herbs, I used a mix of parsley, cilantro, and scallions; you could easily use whatever you have available or even leave them out and the dish would still work.

I finally got around to making these waffles. To make it easy for breakfast, I made the dough the night before. It's easy to do with a stand mixer, although it took awhile to incorporate all the butter. With my waffle iron, I found I had to be very cautious. The waffles cooked very quickly, within a couple of minutes, and it's a very fine line between just right and overly dark and crisp. The pearl sugar caramelized beautifully, though. These are pretty sweet, so you could lessen the amount of sugar if you prefer. I find they are best topped with berries and whipped cream.

This was delicious, even when made with some long time frozen fish. I added corn, peas ,green pepper just because I had them leftover. Also added some red Thai chili paste since I had that. Didn't have lemongrass but there was some in the chili paste I know it would be even better with that addition. Best of all, there is a little leftover for lunch tomorrow!

Made this tonight as part of a all crudo based meal. We served thin slices of scallops atop Gjusta toasted seeded rye loaf with their herbed cream cheese. Yum! Add a squirt of lemon and you'll be in heaven.

I was thrilled to be able to create my favorite Lebanese pickles at home. I make them in a bale-lock (?) jar as shown in the photo- no special air-lock equipment needed- only salt and non chlorinated water. I do not use as many beets, I only want them there to impart the magenta color to the brine.

The bread really packs in some great flavors. For herbs, I used a mix of basil, mint, and parsley. It's heaven for feta lovers. However, I decided to use a chia and water mix to replace the eggs in order to accommodate an egg allergy, and have come to the unfortunate conclusion that chia is not the best egg substitute for breads. While the loaf rose perfectly in the oven, it collapsed as it cooled, forming a deep trough down the center. The bread itself was heavy and doughy in texture despite having baked for ten minutes beyond the recommended time. This exact scenario happened earlier this summer when I used chia in a loaf of berry bread, so I've decided that I will have to use real eggs in the future, or else find a better substitute.

Publishers Text

Chocolate & Zucchini is a blog written by Clotilde Dusoulier, a 31-year-old Parisian woman who lives in Montmartre and shares her passion for all things food-related. You'll find recipe ideas and cooking inspiration, as well as musings on quirky ingredients, cookbook acquisitions, nifty tools, and restaurant experiences.

The blog was created in September of 2003 as an outlet for someone who feared her friends might tire of hearing about what she had cooked/eaten/baked/bought, although they never seemed to mind being fed dinner. One thing led to another, a bit of media attention was received, articles were submitted to and published by newspapers and magazines, a book deal was signed, a dayjob was quit, and a new life as a full-time food writer began.